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Soak porcini in wine for 15 minutes. Drain and chop. Reserve wine.
Heat 1 tablespoon oil in a large saucepan and melt 3 tablespoons butter, add onion and cook until tender.
Stir 2 teaspoons garlic and cook 1 minute.
Add rice and porcini and stir until rice is coated. Add wine, warm bouillon and stir. Season to taste. Bring to a boil, cover saucepan, lower heat and cook for approximately 20 minutes or until rice is done.
While rice is cooking sauté mushrooms, Portobellos and remaining garlic in 2 tablespoons oil.
Once rice is done stir grated parmesan cheese, mushroom, Portobellos and butter. Correct seasoning.
Optional: If a creamy rice is desired, stir in 1 cup heavy cream. Correct seasoning.
If you liked this recipe, prepare also:
Red pepper rice
Rice with leek and mushroom
Chinese rice
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